If you're in search of easy recipes using chicken thighs, this simple pan seared chicken is the ONE! It's garlicky, juicy and ready to go in just 20 minutes.
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This stovetop chicken recipe has been in my rotation lately, and I can't seem to stop making it because it's just. so. easy. And delicious. I love it on a busy weeknight, but I also love being able to meal prep lunches with it ahead of time. Either way, it's super tasty and incredibly simple to make.
This recipe was actually inspired by my walnut chicken recipe, and once I added in the broccolini (in the same pan! woohoo!) I couldn't go back. 😉 If you're looking for another veggie side to pair with this one, I highly recommend these roasted fingerling potatoes, fennel, mashed potatoes or red potato salad. Or, top it off with this delicious lemon garlic aioli sauce.
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❤️ Why you'll love this recipe
- Takes only 20 minutes from start to finish
- Juicy and full of flavor
- Great for busy weeknight dinners
- Easy meal prep recipe for lunches
- One-pan recipe; all you need is a large skillet
🌿 Ingredients
The ingredients you'll need are all easily found in large grocery stores. If you can't find broccolini, feel free to substitute broccoli instead!
- broccolini
- olive oil
- chopped walnuts (optional)
- Italian seasoning
- garlic powder
- sea salt
- freshly ground black pepper
- Dijon mustard
- boneless skinless chicken thighs
See recipe card below for exact quantities.
📝 Instructions
To get started, wash and trim the broccolini, removing any leaves from the stalks and cutting about an inch off the ends. I like to rinse the broccolini in a colander if you have one.
Then, add the mustard to a medium mixing bowl, and in a separate mixing bowl, add the spices, salt and pepper (and some chopped walnuts if you'd like) and give everything a good mix.
Finally, heat the oil or butter in a skillet over medium heat.
Now, add the chicken thighs to the bowl with the Dijon mustard and use your hands to coat all of the surfaces of the chicken well. Then dip and coat each thigh in the spice mixture and place them in the heated skillet, smooth side down.
Cook the chicken thighs in the oil for about four to five minutes until browned on the underside. (But don't peek earlier than that, for best results!)
Flip each thigh over and place them on one side of the skillet, reduce the heat to medium low, and then place the broccolini in the other side of the skillet. If necessary, add a little extra oil for the broccolini. Cover the skillet and cook for another five to seven minutes or until the juices run clear using either a fork or sharp knife to test. (If necessary, remove the broccolini and flip the chicken one more time to cook through.)
Serve immediately, or cool and store for meal prep.
📋 Substitutions
You can make any of the following substitutions in this pan seared chicken recipe:
- Broccolini - use broccoli or cauliflower instead, cut into florets
- Olive oil - substitute butter, coconut oil or any other mild cooking oil such as canola oil
- Chopped walnuts - use chopped pecans, almonds, cashews or peanuts, or just leave out (they're totally optional)
- Italian seasoning - if you don't have any on hand, any combination of dried basil, oregano, parsley, thyme, sage or rosemary is great; use whatever you have
- Garlic powder - use freshly chopped garlic if you'd like, substitute with onion powder, or leave out
- Dijon mustard - stone ground mustard is the best substitute, or use a little fresh lemon juice if you have a lemon
- Chicken thighs - you can substitute chicken breasts, but keep in mind that they made cook faster depending on thickness, and will require a bit more olive oil or butter since they don't have as much fat on their own; I don't recommend bone-in chicken thighs for this recipe, but skin on thighs is fine
📖 Variations
Here are a couple of variations I regularly use with this recipe:
- Pan seared chicken with broccoli - substitute broccoli for broccolini, and cut into large florets before adding to skillet
- Lemon pan seared chicken - use fresh lemon juice instead of mustard, and serve with some sliced lemon for garnish
🔪 Equipment
I used the following equipment to make this recipe:
- colander (optional, to rinse the broccolini)
- cutting board
- chef's knife
- large skillet
- mixing bowls
🍱 Storage
Pan fried chicken and broccolini will stay fresh in an airtight container in the fridge for up to four days, or in the freezer for up to two months.
🎉 Top tip
Once you add the chicken thighs to the skillet, don't open it up again for at least 4-5 minutes. The secret to pan searing chicken is to let it sit and do its thing without interruption. It's super fast, making it a great way to cook chicken thighs.
Enjoy!
💭 FAQ
You can make pan cooked chicken thighs in a skillet on the stovetop by searing in some olive oil or butter over medium heat and seasoning with salt, pepper or your favorite seasonings.
Boneless skinless chicken thighs should take approximately 10-12 minutes to cook in a covered skillet, turning once, until golden brown and an internal temperature of 165°F (74°C) is reached.
You can add Italian seasoning, garlic, lemon juice, Dijon mustard or honey to add variety and depth of flavor to pan seared chicken recipes.
In addition to seared broccoli and broccolini, other side dishes that pair well with chicken thighs include mashed potatoes, baked sweet potatoes or roasted cauliflower.
🍳 Recipe
Pan Seared Chicken Thighs with Broccolini
Ingredients
Equipment
Method
- Prep: Wash and trim any leaves from the broccolini stalks, cut about an inch off the stalks, and set aside. Add the mustard to a medium mixing bowl, and mix the spices, salt and pepper (and walnuts if using) in a separate bowl. Finally, heat the oil or butter in a skillet over medium heat.
- Coat: Add the chicken thighs to the bowl with the Dijon mustard and use your hands to mix and coat all surfaces of the chicken. One by one, dip and coat each thigh in the spice mixture and place in the skillet smooth side down.
- Cook: Cook the chicken in the oil for 4-5 minutes until browned on the underside. (Don't peek earlier than that, for best results.) Flip each thigh over on one side of the skillet, reduce the heat to medium low, and place the broccolini in the other side of the skillet. Cover and cook for another 5-7 minutes or until the juices run clear using either a fork or sharp knife to test. If necessary, flip the chicken once more to cook through.
- Enjoy: Serve immediately, and enjoy!
Nutrition
Notes
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Mention @onehappydish or tag #onehappydish!🌡️ Food safety
- Cook chicken to a minimum temperature of 165°F (74°C)
- Don't wash raw chicken to avoid spreading germs
- Use separate kitchen tools and utensils for prepping raw meat
- Wash hands in warm soapy water after handling raw meat
- Never leave food unattended on a hot stove
- Refrigerate leftover chicken within 2 hours
See more guidelines at foodsafety.gov.
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